mash 45 min, stirring every 10 min, then start re-circ to hit 165, then start lauter
Add first wort hops when start filling kettle
1 tbsp fermcap in kettle before reach boil
Collect 85 gallons in the boil kettle (will top off with room temp RO before adding whirlpool hops).
For batch 1, fill Mash tun as full as possible with sparge water and then cap off water in valve to mash tun. Lauter the rest of the mash wort into HLT (plus additional RO if needed) to use for strike liquor on batch 2.
Note 75 min boil for DMS reduction due to high % of pilsner malt.
boil and whirlpool hop quantities are per 3 bbl batch, dry hop quantities are for combined 6 bbl batch
**DO NOT add any whirlfloc***
15 g yeastx-82 with 15 min left in boil
add ~30 gal of room temp RO to bring total volume close to 105 gal and temp to 170 F.
Then add 170F whirlpool hops and whirlpool for 10 min. Then add 100 ml lactic acid to try to hit pH of 4.8 and let rest 15 min to settle trub. Then knockout through HX to FV.
Add 25 g ALDC directly into FV after knocking out batch 1
get batch 1 to 50 F or as cold as possible. Knock out batch 2 and adjust flow to target 68 F for pitching. Set temp control to 70 F.
When at 68 F, inject entire contents of yeast brink with WLP521 Hornindal Kveik
add 02 through carb stone at 1 L/min for 45 min
raise temp 75 F when at 5 plato.
shut blow-off when at 4 plato
After terminal gravity is reached and stable 2 days, soft crash to 60 for 1 day. Then dump yeast or harvest and add dry hops.
Rouse dry hops 1x per day for 2 days. When gravity is stable 2 days in a row and passed diacetyl and acetaldehyde check, crash to 32F.
1 day later, dump yeast and add antiox-C and Biohaze and hook up to C02.
Condition 1 to 2 weeks at 32 F.
Carbonate to 2.6 vol C02.
